BLT Steakhouse PopoversWhen I was in New York a couple of months ago, my hubby took me out for my Birthday. Not only had it been four months since we had gone out to eat together, without a child in tow, but being in my first trimester of pregnancy, I had pretty specific requirements as to what I wanted to eat and where.

We opted to eat at a restaurant we tried when I was last in New York for a getaway weekend three years ago. The place is called BLT Steakhouse in the Upper East Side of Manhattan. The place was just as fantastic as I remembered it.

I think I swooned when I took my first bite of steak, and the knowledge of the staff in all things steak-related is top notch. (Especially since I had to have a well-done steak-they recommended a great cut that could be thoroughly cooked and still be moist and delicious.) Sides and appetizers weren’t afterthoughts. They were just as amazing as the main dishes; including their famous complimentary Popovers.

The popovers were fabulous. Larger than your fist, warm, soft and flaky. (I think I am swooning again.) Since we probably won’t be able to do a New York getaway for another three years, I snagged the recipe. So here it is and it is totally worth making. You will be a rock star at your next dinner party.

What you Need:

4 Cups Milk, Warmed
8 Eggs
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Popover Pan

How to Make:

Makes 12. Place the popover pan in the oven. Heat oven and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture to the eggs and combine until mostly smooth. Once combined remove the popover pan from the oven and spray with non stick vegetable spray. Fill each popover cup 3/4 full and top each with 2 1/2 cups of gruyere cheese. Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes. Serve immediately.


Image Credit: Williams-Sonoma

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  1. This was the place Chef Gordon Ramsey gave to one of the winners of Hell’s Kitchen right? Sounds soooo yummy!!

  2. Can I make these ahead of time as my roast will be cooking in the oven

  3. Charlene DeLoach says:

    Pop overs are tricky. But fast. As your roast is resting, cook the pop overs then!

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